First, they're going to have to come up with a better name, a la the name change from Patagonian toothfish to Chilean Sea Bass. If the chef can throw in a "wild caught" on the menu, those carp will be on the Endangered Species list in a month.

Carp are the reason that Utah Lake is so murky. The federal government introduced carp to the lake in the 1800s to be a cheap food source to the people living on the edge of the lake, but now they've gotten out of control and have wrecked the entire ecology of the lake in addition to negatively affecting the water quality by uprooting aquatic plants.

Thankfully, the state is going to spend the next three years removing carp from the lake so maybe one day the water will be clear and pristine again.

Who cares what it tastes like? We can wrap it in bacon, deep fry it, add a chocolate fountain and call it Freedom Fish. Throw in some coupons for the angioplasties, because we'll need repeat customers to handle this.

ComaToast:Who cares what it tastes like? We can wrap it in bacon, deep fry it, add a chocolate fountain and call it Freedom Fish. Throw in some coupons for the angioplasties, because we'll need repeat customers to handle this.

Instead of chicken tenders, we'll have fish tenders. Followed by buffalo wild fins.

darkjezter:Carp are the reason that Utah Lake is so murky. The federal government introduced carp to the lake in the 1800s to be a cheap food source to the people living on the edge of the lake, but now they've gotten out of control and have wrecked the entire ecology of the lake in addition to negatively affecting the water quality by uprooting aquatic plants.

Thankfully, the state is going to spend the next three years removing carp from the lake so maybe one day the water will be clear and pristine again.

/Carp are trash fish.

What's funny is that they used to be the delicacy, and salmon (and lobster) were the crap.

SomeoneDumb:I didn't think Americans ate much fish. I thought we were more slabs of dead cow people, with the occasional pig thrown in.

I love seafood, especially when I'm visiting one of the U.S. coasts, which I do at least once a year. Chicago, where I'm from, gets some pretty good quality seafood because of its sheer size (on more than one level, we do love to eat here ;). However, seafood in other parts of the interior U.S. is often not all that great, which is why you don't have as many people outside of the coastal areas and larger cities who grew up on it and therefore still like it (I'm always surprised when I someone tells me they don't eat fish, and then I ask where they are from, and it is always some place like Iowa or Kansas). I had some very stubborn New England family who made sure I learned to love seafood as a child, and apparently it took. So yeah, if carp tastes good, and won't kill me, count me in Uncle Sam, I'll do my part.

In Illinois, they re-branded the carp with the name "Silverfin", and they have a program for fishermen to bring them in to be used in homeless shelters and prisons. A rendering plant in Western Illinois grinds them up into a protein base for pet food.

They are not that hard to fillet, if you don't mind a little wastage, and since they are in over-supply, that's not an issue. The carp don't bottom-feed: they filter-feed plankton, so they taste milder than bufffalo carp or catfish. More like Swai or tilapia.